Mushroom Farro Soup with Mediterranean Seasoning

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Earthy and decadent - this soup gets its flavor by using the scraps we normally throw away to make the stock. The surprising addition of the parmesan rind, adds depth and the farro adds a nutty texture that pairs perfectly with the tender vegetables. If farro isn't in your pantry, this soup can be made with wheat berries or barley.


For the Stock:
1 1/2 cups reserved vegetable trimmings from the soup (onion, carrot, mushrooms and garlic)
1 ounce dried shiitake mushrooms
8 cups water
1 large parmesan rind, 3 - 4 inches
For the Soup:
1/2 cup farro
2 tablespoons canola oil
1 tablespoon unsalted butter
1 medium yellow onion, diced
2 celery stalks, chopped
3 carrots, peeled and chopped
1 1/2 pounds mixed mushrooms, cremini and shiitake, stemmed, wiped cleaned,sliced
1 tablespoon sherry vinegar
1/4 cup marsala wine

Recipe Info

Difficulty Level: 
Prep Time: 
15 minutes
Cook Time: 
2 hours
Total Time: 
2 hours, 15 minutes
Serving size: 


1. To prepare the stock: In a large saucepan over medium heat, combine the vegetable trimmings, dried shiitake mushrooms, water, and the parmesan rind. Bring to a boil, then reduce to a simmer, cover for 30 minutes. Remove cover and simmer for an additional 30 minutes.
2. Meanwhile, prepare the farro. Bring a medium pot of salted water to boil over high heat. Add the toasted farro, stir, then reduce heat to medium. Simmer, uncovered until the farro is tender, about 20 minutes. Drain. Cover and set aside.
3. Strain the stock into a heat proof container, pressing the trimmings with the back of a wooden spoon to extract as much flavor as possible. You should have 4-5 cups. Set aside.
4. To prepare the soup: In the same stockpot add the oil, butter over medium heat. Once bubbly stir in the onion, celery and carrot. Cook 2 minutes or until vegetables are soft.
5. Stir in the mushrooms, and Mediterranean Seasoning. Cook for 5 minutes or until tender.
6. Add in the vinegar and marsalsa wine. Stir until evaporated, about 2 minutes. Add in the reserved stock. Simmer uncovered for 20 minutes.
7. Stir in the farro and simmer for 10 minutes. Season to taste with salt and pepper. Serve warm.


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Recipe Tip:
Stock can be made up to 3 days ahead. To make vegan, remove the parmesan rind, and sub buter for vegan butter.
mediterranean seasoning bold herbs spices victoria taylor